The Impact of Ascorbic Acid and Some Additives in the Rheological Properties of Doughs in Pasta from Agimi, Apache and Anchor Wheat

Year 2018, Volume: 12 Issue: 3, 4 - 9, 26.12.2018

Majlinda Sana

Abstract

This study is a report about the latest researches in dough technology.
Results are valid for Balkan countries. In recent years, a high temperature
drying system has been established in high quality pasta production. Continuous
increase in pasta production has brought an increase in demand for processed
materials such as flour from wheat processing. The production with only flour
is not enough to recover the major part of pasta consumption. For this reason
new methods to improve the quality of pasta production with Tricitum aestivum flour are being
investigated.  We have been studying the
usage of  L-Ascorbic acid in the
industrial level experimented in 2 types of pasta where in the first type is
used only the wheat with high “glassness” and in the second type is used the
flour by soft wheats with extra additives. Before the experiment in the
industrial level, prior researches were made in the laboratory of “Miell
Tirana” Company in Albania. Here a mixture of flour by soft wheats with extra
ascorbic acid and wheats only with high “glassness” are used for the pasta
production. These systems facilitate the use of processing techniques using
high temperature drying systems. Pasta quality depends on too many factors like
water temperature, dough, product itself, added methods of LAA, the first
material and working conditions. 

Keywords

dough, pasta, high, glassness, extra additive

References

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